Saturday, 23 March 2013

Kalakhand Paratha with Rabdi

Weekend is here ...yay!
Well,it does come every week,and we do find reasons to indulge in rich sin [read great food!!!].
Let me tell you of an eating place called Parathas and more..in Chembur,Mumbai..
They serve amazing parathas with interesting stuffings .The dal,raita and pickles are an add on.
Each stuffed paratha  is a fully satisfying and tasty delight .

We have tried most of the combos ,but what blew us off was the Kalakhand Paratha..served with a yummy rabdi.
Kalakhand paratha with rabdi at Parathas and more
I thought of recreating this lovely treat .


To make parathas
Kalakhand[I used store bought ]-4 to 5 pieces crumbled
Wheat flour 1 cup
Water 1/2 or more
1tsp oilor butter
pinch of salt


Method
  1. Make a dough from the wheat flour,salt,oil and water .
  2. Roll out a thick roti and place a spoon of the crumbled kalakhand .
  3. Fold over the mixture and roll like a paratha.
  4. Pan fry it with dabs of ghee on both sides.
  5. Medium heat would be adviced ,or the kalakhand mixture will ooze out.Serve hot with cold rabdi


To make Rabdi,we need

  1. Full fat milk-3 and 1/2 cups
  2. Sugar-1/2 cup
  3. Cardamom powdered -1/2 tsp
  4. Slivered almonds -1 to 2 tbsp
  5. Saffron-a few strands soaked in warm milk[optional]
Method
  1. Heat the milk in a kadhai on a medium flame till it comes to boil.
  2. Reduce heat to a low and  cook  for 25 minutes or till the milk reduces to half  its quantity.
  3. Keep stirring and scrapping the sides of the pan continuously,to avoid the cream from burning.
  4. At this point,add the sugar and cook for another 20 to 25 minutes .
  5. Cook till the milk thickens
  6. Add the cardamom powder and slivered nuts.
  7. Saffron can be added [optional]
  8. Cool before serving.
  9. Rabdi is also an excellent accompaniment to kulfi,jalebi and gulab jamuns.










2 comments:

  1. I LOVE THIS !! The Parathas with its accompaniments, have a way of completly satisfying you..Hmm..i remember the "paratas and more" in Ahbad. The fat , filled paratha cut into quarters, served with thick curd, and dal-makhni and a sauted greenchill was yummy. I picked the onion paratha, ettan had a paneer one. Plan to make it some day at home. :) Thanks for reminding.

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  2. shall post the onion paratha and paneer paratha next,chechs...enjoy!!

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